Bush Cheesecake This Lemon Myrtle, Wattle seed and Macadamia Cheesecake is as good as it looks. Its easier than it looks, and the three layers give it real appeal ...and did I mention how delicious it is.
CRUST INGREDIENTS 10g ground, roasted wattle seed 1 cup plain flour 1/4 cup white sugar 1/4 cup brown sugar 1 cup chopped macadamia nuts 120g butter, melted 2 tablespoons water CRUST METHOD 1. Preheat oven to 180C. 2. Mix all crust ingredients in the food processor/mixer. 3. Press into the bottom of a 30 x 20 x 5cm baking dish. 4. Bake for 15 minutes and allow to cool. FILLING INGREDIENTS 10g ground, lemon myrtle 500g cream cheese 1 cup sugar 3 large eggs FILLING METHOD 1. Mix cream cheese, lemon myrtle and sugar in the food processor/mixer until smooth. 2. Add eggs and beat until mixture is fluffy. 3. Pour mixture on to the cool crust and return to oven for 20 minutes or until set. TOPPING INGREDIENTS 10g ground, roasted wattle seed 20g ground, lemon myrtle 6 tablespoons sugar 2 cups cream TOPPING METHOD 1. Mix all ingredients togther with a fork until blended. 2. Spread onto the hot cake and return to the oven. 3. Bake for 5 minutes 4. Cool and chill. 5. Top each piece with a macadamia nut.
Lemon Myrtle Dressing (edited and reprinted with kind permission from Juleigh Robins "Wild Lime" published by Allen & Unwin) INGREDIENTS 1 and 1/2 cups (400ml) white wine vinegar 1/2 teaspoon salt 2 teaspoons (10g) castor sugar 2 teaspoons (10g) ground, lemon myrtle 1/2 teaspoon ground mountain pepper 2 and 1/2 cups (600ml) olive or salad oil METHOD 1. Combine the vinegar, salt and sugar in a stainless-steel pot and heat gently until the sugar has dissolved. 2. Remove from heat and add the lemon myrtle and mountain pepper. The heat will help the release the natural oils in the lemon myrtle and mountain pepper. 3. Once the mixture is cool, slowly whisk in the oil. 4. This dressing will seperate if left to stand, so give it a shake or stir befre using it on your favourite salad or drizzled over bfreshly cooked chicken or fish. 5. This dressing will keep indefinitely if refrigerated.
Lemon Myrtle Fish Cakes (edited and reprinted with kind permission from Juleigh Robins "Wild Lime" published by Allen & Unwin) INGREDIENTS - to make 24 small cakes 1kg firm fish fillets such as flathead, snapper or bream 1 tablespoon (25g) unsalted butter 2 cloves garlic, crushed 1 large onion, finely diced 2 teaspoons (5g) dried, ground Lemon Myrtle 1 teaspoon (2g) dried, ground Mountain Pepper 1 x 55g egg, lightly beaten 1/2 teaspoon salt 1 cup (75g) fresh breadcrumbs juice of 1 lemon 1/2 cup (70g) plain flour 1 teaspoon (2g) dried, ground Lemon Myrtle, extra 1 cup (250ml) peanut oil METHOD 1. Finely dice the fish fillets until the flesh is like a mince and place in a large bowl. 2. Melt the butter in a small a pan and cook the garlic and onion until tender. Add them to the fish and stir through. Add the Lemon Myrtle, Mountain Pepper, egg, salt, breadcrumbs, and lemon juice and mix well to incorporate and form a firm fish paste. Remove from the heat. 3. Combine the extra lemon myrtle and flour together in a flat bowl. 4. Form the fish mince into 24 small cakes and dust all over with the seasoned flour. 5. Heat the oil in a skillet and fry the cakes for 3-4 minutes until a light golden brown. Cook only a few at a time so that the oil temperature does not drop. 6. Lift from the pan and drain on absorbant paper. 7. Serve hot with Quandong, Port and Chilli Sauce.